Strawberries and Cream Bread Recipe

Strawberries & cream bread on a wooden board.

5 from 3 votes

Strawberries and Cream Bread Recipe

A fresh twist on sweet bread, this Strawberries and Cream Bread is light and smooth, with real strawberries folded in and a hint of lemon throughout the loaf.

Prep Time10

Cook Time20

Total Time30

Course: Bread, Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins*

Calories: 124kcal

Author: Andrea

Ingredients

2 cups all-purpose flour
1 cup sugar
1/2 cup (1 stick) butter room temperature
4 oz cream cheese room temperature
2 large eggs
6 Tbsp strawberry yogurt or plain
1 Tbsp milk
2-3 Tbsp lemon juice
zest of 1 lemon
1 1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 tsp baking powder
1/2 tsp baking soda
1 1/4 cups strawberries dried and chopped

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare the desired pan (mini loaf pan or muffin tins) by greasing and flouring it.** Set aside.
In the bowl of a stand mixer, on medium speed, beat together the butter, cream cheese, yogurt, milk, and sugar (approximately 2–3 minutes).
Add one egg at a time, mixing well after each addition. Add the vanilla, lemon juice, and lemon zest. Mix until incorporated.
In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. With the mixing speed on low, gradually add the dry ingredients. Mix until just combined.
Remove the bowl from the stand and gently fold in the strawberry pieces. Scoop the dough into the prepared pan. Place in the oven and bake for 20–22 minutes, or until the top of the bread is golden brown in color.
Remove from the oven and let cool in the pan for 10 minutes. Remove from the pan and place onto a wire rack to cool completely (20–30 minutes).

Notes

*Makes about 1 standard loaf, 10 mini loaves, or 24 standard muffins. Nutrition is based on 24 muffins.

**For a 9×5 loaf, bake for 55–60 minutes.

STORE the Strawberries & Cream Bread in an airtight container or wrapped tightly in plastic wrap once it has cooled completely. It will stay fresh at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.

To FREEZE, wrap the whole loaf or individual slices in plastic wrap and then again in foil or a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature. To REHEAT, warm slices in the microwave for 10–15 seconds or in a 300 degrees Fahrenheit (150 degrees Celsius) oven until heated through.

Nutrition